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  1. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    or until a toothpick inserted into the middle of the loaf comes out clean. Note: To bake muffins ... preserving squash, contact your local OSU Extension office for the following fact sheets: Canning Basics ... , HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying Fruits and ...

  2. Outdoor Adventurer: Beginning Fishing

    https://extensionpubs.osu.edu/outdoor-adventurer-beginning-fishing/

    Learn some fish basics and how to catch them. Then concentrate on filling the log book with all your ...

  3. Listeria monocytogenes: A Concern for Pregnant Women and Older Adults

    https://ohioline.osu.edu/factsheet/HYG-5562

    sanitation, personal hygiene and safe buying, storing, cooking and serving methods, when applied in home, ... surfaces should be washed with hot water and soap after contact with raw poultry, meat and seafood. Clean ... sinks and counters with paper towels or clean cloths and hot soapy water before and after cooking food. ...

  4. Preventing Machine Hazards

    https://ohioline.osu.edu/factsheet/aex-591711

    hoses and extension cords out of the way. Basic Types of Machine Hazards  Cut or shear points Pinch ... this information. Clean up excess lubricants. Clearly mark control switches and valves that control ...

  5. Bitter Rot of Apple

    https://ohioline.osu.edu/factsheet/plpath-fru-20

    Bitter rot can be successfully managed by integrating good sanitation practices, cultural practices and ... chemical control. There are no varieties that are resistant to bitter rot. Sanitation and cultural ... practices Bitter rot control is dependent on good orchard and tree sanitation. Dead wood, including shoots ...

  6. Racing the Clock to Awesome Meals

    https://extensionpubs.osu.edu/racing-the-clock-to-awesome-meals/

    prepare quick, nutritious, low-cost meals. It builds on basic food preparation skills so that youth can ...

  7. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    University Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for Canning ...

  8. Cover Crops in the Garden

    https://ohioline.osu.edu/factsheet/hyg-5814

    level. This fact sheet provides basic, fact-based information that is not readily available to home ...

  9. DORA- Designated Outdoor Refreshment Areas

    https://ohioline.osu.edu/factsheet/cdfs-4113

    a sanitation plan that will help maintain the appearance and public health within the DORA the number of staff ... needed to carry out the sanitation plan a requirement that beer and intoxicating liquor be served in some ...

  10. Salmonella in Fresh Produce

    https://ohioline.osu.edu/factsheet/anr-62

    and the limited anti- salmonella efficacy of commonly available sanitizers, the detection and control ... contact with tomato plants should wear boots, gloves, and hats, and use hand sanitizer before and after ... hand sanitizer before and after manipulation with the crop. Finally, any object in contact with the ...

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